Mustard-Crusted Pork Roast and Browned Potatoes

Ingredients

• 3 tablespoons balsamic vinegar 
• 4 pound pork loin roast boneless
• 1 tablespoon rosemary fresh chopped
• 2 tablespoons rosemary fresh chopped
• 8  garlic cloves minced
• 0.5 cup mustard coarse-grained
• 2 pounds new potatoes 
• 2 tablespoons olive oil 
• 3 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper 
• 8 servings garnish: rosemary sprigs fresh
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• roasting pan
• kitchen thermometer
• peeler

Directions

1. Place pork in a greased roasting pan. Rub with 1/4 teaspoon each salt and pepper.
2. Combine mustard and next 4 ingredients in a small bowl; spread evenly over pork.
3. Peel a crosswise stripe around each potato with a vegetable peeler, if desired.
4. Cut each potato in half lengthwise. Toss potatoes with 2 tablespoons oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
5. Add to roasting pan around pork. Insert meat thermometer into thickest part of roast.
6. Bake at 375 for 1 hour to 1 1/4 hours or until thermometer registers 16
7. Let stand 10 minutes.
8. Transfer roast to a serving platter. Surround pork with potatoes.
9. Garnish, if desired.